Critical Success Factors to Improve the Business Performance of Tea Drink Chains

Chen, Dyi-Cheng; Chen, Der-Fa; Huang, Shih‐Ming; Huang, Mu-Jung; Shyr, Wen‐Jye; Chiou, Chien-Fu

doi:10.3390/su13168953

Cited by 6 publications

(5 citation statements)

References 41 publications

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“…Building upon three iterations of the Delphi technique involving expert scholars [ 16 ], the analysis results revealed the primary facets of the four key dimensions influencing the quality of polypropylene extrusion molding. The quality control resolution process is illustrated with a fishbone diagram [ 17 , 18 ] in Figure 2 .…”

Section: Research Methods and Analysis Experimentsmentioning

confidence: 99%

“…Polymers 2024, 16, 1113 2 of 14 Polypropylene, known for its versatility [7], finds application in food packaging [8], microwave-resistant containers, piping, and automotive components. Examples include beverage cup lids, lunchboxes, frozen liner boxes, and food packaging materials such as plastic cutlery.…”

Section: Introductionmentioning

confidence: 99%

“…Polymers 2024, 16,1113 scientific approach that targets the control of sources [6], thereby enhancing prod efficiency, quality improvement, and rational reduction in product weight.…”

Section: Introductionmentioning

confidence: 99%

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Applying the Taguchi Method to Improve Key Parameters of Extrusion Vacuum-Forming Quality

Chen,

Huang

2024

Polymers

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This research investigates the control of thickness and weight in plastic extrusion vacuum-thermoforming products to identify optimal key parameters for cost reduction and energy savings. The initial step involves identifying crucial influencing factors. In this step, the Delphi technique was employed through a questionnaire administered to a panel of expert scholars to ensure minimal error and maximal reliability in determining key influencing factors. Consensus was sought to establish appropriateness and consistency. Subsequently, the Taguchi method was applied for quality design and planning of the extrusion vacuum-forming process. The experimental design parameters were selected using an L18 (21 × 37) orthogonal array, and the desired quality characteristics were determined. Comparative analysis of quantitative production data from two consecutive experiments was conducted, and based on F-values and contribution analysis, the combination of control factors maximizing the Signal-to-Noise (S/N) ratio was identified. The objective is to seek optimal parameters for improving the quality of the plastic polypropylene (PP cup lid) manufacturing process, reducing process variability, and identifying the most robust production conditions. Through multiple actual production prediction experiments, it was determined that five control factors, “polypropylene new material ratio,” “T-die lips adjustment thickness”, “mirror wheel temperature stability”, “molding vacuum pressure time”, and “forming mold area design”, contribute to the maximization of the S/N ratio, i.e., minimizing variability. Statistical validation confirms a significant improvement in product quality and weight control. Noteworthily, the quality control model and experimental design parameters established in this study are also applicable to other plastic products and bio-based materials, such as PET, HIPS, and biodegradable PLA lids with added calcium carbonate. The results of the experimental production demonstrate its ability to consistently control product weight within the range of 3.4 ± 0.1 g, approaching the specified tolerance limits. This capability results in approximately 2.6% cost savings in product weight, contributing significantly to achieving a company’s KPI goals for environmental conservation, energy efficiency, and operational cost reduction. Therefore, the findings of this study represent a substantial and tangible contribution.

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Section: Research Methods and Analysis Experimentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Applying the Taguchi Method to Improve Key Parameters of Extrusion Vacuum-Forming Quality

Chen,

Huang

2024

Polymers

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“…A Kendall's W test of the questionnaire was used to evaluate the consistency of the 12 professionals [61]. Table 5 shows the statistics of Kendall's coefficient of concordance.…”

Section: Data Processing and Analysismentioning

confidence: 99%

Key Factors for Evaluating Visual Perception Responses to Social Media Video Communication

Tsai

Shyr

2022

Sustainability

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The purpose of this study was to investigate the key factors for creating a positive visual perception response evaluation for social media video communication. The aim of this study was to determine what factors of light sources impact visual perception to increase the interactions in social media video communication. First, the key factors of visual perception and response evaluation of visual effects in social media video communication were summarized and analyzed through an interview consultation panel of experts and scholars. Key factors were compiled into four dimensions (48 sub-dimensions), including (1) visual perception, with 12 sub-dimensions; (2) emotional perception, with 12 sub-dimensions; (3) preference perception, with 11 sub-dimensions; and (4) shape perception, with 13 sub-dimensions. Second, 12 experts and scholars were invited to form a panel to develop the Delphi technique questionnaire. After three Delphi technique questionnaires were conducted, the mean (M), mode (Mo), and standard deviation (SD) of each response were statistically analyzed, and the one-sample Kolmogorov–Smirnov test was used to analyze the appropriateness and consistency of the Delphi technique survey results. The results of this study indicate that 15 sub-dimensions met the criteria of appropriateness and consistency, which were used to establish 15 key factors for evaluating visual perception responses to social media visual communication. This study will provide a technical reference for the visual perception of digital messages in social media to improve the quality of visual perception of digital communication.

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“…Improving food safety and hygiene was integral to the successful attainment of the Sustainable Development Goals (SDGs) [1]. Due to the food safety crisis, food safety is a critical factor in brand image management [2] and increasing retail satisfaction to gain a good reputation with consumers [3]. Consumers have paid more attention to food safety and changed their food consumption behaviors during the COVID-19 pandemic [4,5].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Food Safety-Related Attributes on Customer Satisfaction of Ready-to-Eat Foods at Hypermarkets

Wei

2021

Sustainability

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Food safety issues have become increasingly important in the retail sector. This study focused on the perception of the safety of ready-to-eat (RTE) foods at hypermarkets. The objectives of the current study were to evaluate the perception of food safety-related attributes of RTE food and identify the key influencing factors to satisfaction at hypermarkets. A survey was conducted through a structured questionnaire that was administered at a hypermarket in Taipei, Taiwan. The hypermarket had a Hazard Analysis and Critical Control Points certification for RTE foods, while the target population was employees who had purchased RTE foods there. In total, 130 of the obtained questionnaires were valid. The statistical analysis encompassed descriptive statistics (means, percentages, and frequencies), exploratory factor analysis, and regression analysis. Four dimensions, i.e., facility, food, ambience/layout, and work staff, were identified to evaluate the food safety-related attributes of RTE foods at the hypermarket. A significant relationship between the food safety-related attributes and the overall customer satisfaction exists for ready-to-eat foods at hypermarkets. The facility, food, and work staff are all significantly impacting customer satisfaction. The results of this study promote a better understanding of consumer behavior toward food safety, thereby encouraging and supporting hypermarkets to design their layout and marketing strategies vis à vis RTE food.

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Critical Success Factors to Improve the Business Performance of Tea Drink Chains

Cited by 6 publications

References 41 publications

Applying the Taguchi Method to Improve Key Parameters of Extrusion Vacuum-Forming Quality

Applying the Taguchi Method to Improve Key Parameters of Extrusion Vacuum-Forming Quality

Key Factors for Evaluating Visual Perception Responses to Social Media Video Communication

The Effect of Food Safety-Related Attributes on Customer Satisfaction of Ready-to-Eat Foods at Hypermarkets

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